Coconut Pandan Waffle Batter 28 oz

Coconut pandan waffle batter in a freezer friendly container. Makes up to 7 waffles, varies based on size of waffle maker and scoops.

• Store in refrigerator for up to 1 week or in freezer for up to 3 months.Leave batter on counter until soft enough to scoop (expect a thick batter) and preheat your waffle maker to medium heat. Allow your waffle to cook until fragrant and just brown or poke with a toothpick until it comes out clean.

Tips: Cook longer for a crunchier bite. Belgian waffle makers with deeper cavities will make chewier waffles.

Pro tip: add a side of homemade coconut whipped cream! To a bowl or stand mixer add:- 2 cups heavy whipping cream- 2 tablespoons coconut cream (cream part only, add more for more coconut for more flavor!)- 1/2 cup sugar- 1 teaspoon vanilla extractWhip on medium high until soft peaks form. Refrigerate for up to 24 hours

Ingredients: tapioca starch, granulated sugar, wheat flour, whey, eggs, coconut cream, pandan flavored extract, shredded coconut, vegetable oil